Chicken Tortilla Soup
1 lb. chicken thighs, skin removed
3 cups water
2 cans (14 ½ oz.) fat-free reduced sodium chicken broth
1 can (15 oz.) black beans, rinsed
1 can (14 ½ oz.) whole kernel corn
1 can (14 ½ oz.) diced tomatoes with green chiles
½ tsp. each ground cumin and dried oregano
1 cup crumbled tortilla chips
½ cup chopped cilantro
For garnish: lime wedges, tortilla chips
Bring chicken and water to a boil in a large saucepan. Reduce heat, cover and simmer 25 minutes or until chicken is cooked. Remove chicken to cutting board; let cool slightly.
Meanwhile, add broth to pot; bring to a boil. Stir in beans, corn, tomatoes, cumin and oregano, and bring to a simmer.
Simmer 5 minutes for flavors to blend.
Pull chicken meat from bones and shred. Stir chicken and 1 cup tortilla chips into soup; cook 1 minute to slightly soften tortillas. Remove from heat and stir in cilantro. Garnish with lime wedges and additional tortilla chips if desired.